A dairy beverage was developed mainly from ginseng roots and milk powder. One-facor-at-a-time and orthogonal array design experiments were used for formulation optimizatio of the dairy beverage based on stability and sensory score. Four factors in decreasing order of their effect on its quality were ginseng powder granulity, citric acid concentration, ginseng powder concentration and xanthan gum concentration. The optimum beverage formulation was milk powder 5%, soft sugar 8%, ginseng powder 0.3%, xanthan gum 0.20%, citric acid 0.15%, and ginseng powder granulity 0.076 mm. The beverage obtained under these condiitons was stable and abundant in nutrients and had a pure taste without bitterness.

A high-dietraty fiber ice cream was developed with shiitake stipes. Using one-factor-at-a-time and orthogonal array design experiments, the optimum ice cream composition for improved overrun, melting rate and sensory score was determined as shiitake stipe powder 2% with a particle size of 140 mesh, gelatin 0.3%, CMC-Na 0.1%, and monostearate 0.1%. The resulting ice cream had uniform and exqusite texture, soft and smooth taste, desired overrun, proper melting resistance, and strong shiitake flavor.